- Almond Flour:
- Capabilities: Almond flour is made from finely ground blanched almonds. It has a moist texture, imparting a subtle nutty flavor to baked goods.
- Uses: Ideal for cookies, cakes, muffins, and pancakes. Almond flour can also be used as a coating for meats or in savory dishes like crusts for quiches.
- Coconut Flour:
- Capabilities: Coconut flour is made from dried coconut meat. It is highly absorbent and requires more liquid in recipes. It has a subtle coconut flavor.
- Uses: Good for gluten-free baking, especially in recipes requiring moisture. Commonly used in muffins, pancakes, and quick breads.
- Cassava Flour:
- Capabilities: Cassava flour is versatile with a texture similar to all-purpose flour. It has a mild flavor and works well as a 1:1 substitute for wheat flour in many recipes.
- Uses: Suitable for a wide range of recipes, including cookies, cakes, bread, and as a thickener for sauces.
- Tigernut Flour:
- Capabilities: Tigernut flour is made from tigernuts (tubers). It has a sweet and nutty flavor.
- Uses: Ideal for baking cookies, cakes, and sweet bread. It can also be used in combination with other flours for added flavor.
- Arrowroot Flour:
- Capabilities: Arrowroot flour is a starchy flour that works well as a thickening agent and in gluten-free baking.
- Uses: Often used as a thickener in sauces, soups, and gravies. It can also be part of gluten-free flour blends for baking.
- Chickpea Flour (Garbanzo Bean Flour):
- Capabilities: Chickpea flour is made from ground chickpeas and has a slightly nutty taste.
- Uses: Commonly used in savory dishes like socca (a type of flatbread), falafel, and as a binder in recipes like veggie burgers.
- Green Banana Flour:
- Capabilities: Green banana flour is made from unripe green bananas. It has a mild flavor and is high in resistant starch.
- Uses: Suitable for gluten-free and paleo baking. Can be used in a variety of recipes, including pancakes, bread, and muffins.
- Hazelnut Flour:
- Capabilities: Hazelnut flour is made from finely ground hazelnuts, providing a rich, nutty flavor.
- Uses: Adds a delightful taste to baked goods like cookies, cakes, and brownies. Can be combined with other flours for a unique flavor profile.
- Sorghum Flour:
- Capabilities: Sorghum flour is a versatile gluten-free flour with a mild, slightly sweet flavor.
- Uses: Suitable for a variety of recipes, including bread, cookies, and pancakes. Often used in gluten-free flour blends.
- Quinoa Flour:
- Capabilities: Quinoa flour is made from ground quinoa seeds and has a nutty flavor.
- Uses: Adds a nutritional boost to baked goods. Suitable for pancakes, cookies, and as a thickener in certain recipes.